Gluten Free Spinach Ricotta Mini Peppers
These little stuffed peppers are the kind of appetizer that disappears from the platter before you even sit down. Sweet mini peppers get halved and loaded with a creamy, savory filling of whole-milk ricotta, wilted baby spinach, garlic, and Parmesan, then baked until golden and bubbling at the edges. Every single ingredient in this recipe is naturally free of gluten, so there's no swapping, substituting, or second-guessing — just straightforward, delicious food that happens to work for anyone avoiding wheat. The egg binds the filling beautifully, and a pinch of crushed red pepper flakes gives it just enough heat to keep things interesting. At 400°F, the peppers turn perfectly tender while the cheese topping gets that irresistible lightly golden finish. A scatter of fresh basil over the top before serving makes them look as good as they taste. With six servings on the table, this is an easy crowd-pleaser for a weeknight snack, a dinner party starter, or anything in between.
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Learn more →Ingredients
6 servings
- 1 lb mini sweet peppers (about 18–20 peppers)
- 1 tbsp olive oil, plus more for drizzling
- 3 oz fresh baby spinach (about 3 packed cups)
- 2 cloves garlic, minced
- 1 cup whole-milk ricotta cheese
- ½ cup grated parmesan cheese, divided
- 1 large egg
- ¼ tsp crushed red pepper flakes
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper or foil.
- 2
Halve each mini pepper lengthwise and remove the seeds and membranes. Arrange the halves cut-side up in a single layer on the prepared baking sheet.
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